ENGLISH SAFFRON CAKE OR BUNS
Ingredients
Ingredients
Sponge:
1 tbsp. sugar
1 yeast cake
1 ½ c. flour
1 /12 C. water
1 pkg.saffron (about I tbsp.)
2 c. flour
¾ c. sugar
1 tsp. nutmeg
½ lb. currants
½ c. raisins
½ lb. butter
1 tbsp. lard or Crisco
2 ½ halves lemon peel or mixed peel.
Preparation
Sponge: Mix and let rise
Dissolve or set saffron in ¼ cup boiling water. When cool add to sponge. Cut shortening into dry ingredients. Add peels, raisins, and currants. When well mixed, add to sponge mixture and stir until all flour is taken up. Knead until smooth. Form into buns, loaves, or cakes and let rise until double in bulk. Bake in moderate oven (350 degrees) depending on whether it is cake or bread, 15-20 minutes for buns and 30-35 minutes for medium loaf cake.
Saffron potato onion soup recipe
Ingredients
2 tsp saffron threads
6 cups chicken broth
3 medium onions cubed, about 3 cups.
1 cup heavy cream
3 medium potatoes cubed, about 4 cups.
Preparation
Place ½ teaspoon saffron threads in ¼ cup hot water and set aside for 30 to 40 minutes to steep.
Peel and cube 3 medium potatoes (approx. 4 cups) and add onions along with 6 cups chicken broth. Bring to a simmer and cook for 25 to 30 minutes until tender. Put through a food mill or puree in a food processor or blender. Return to pan and stir in 1 cup of heavy cream together with the saffron water. Heat before serving but do not boil.
Check for seasoning. Serve topped with additional cream that has been whipped and thin slices of lemon.Yield: 6 servings.
INGREDIENTS
2 pkg. dry yeast
1/2 c. warm water
3/4 c. sugar
2 c. flour
1 ½ c milk
1 tsp. crushed saffron threads.
2 tbsp. boiling water
½ c. melted butter or other shortening
2 eggs
1 tsp. salt
1 ½ tsp. ground cardamom
4 to 5 c. additional flour
½ c. dried currants (optional)
Preparation
Scald milk and set aside. Dissolve yeast in the warm water. Dissolve saffron in the boiling water and set aside. When milk has cooled to lukewarm, combine yeast and milk; stir in saffron (strained if desired) . beat in sugar and the 2 cups of flour.
When smooth. Add shortening, eggs, salt, cardamom and currants and mix well. Mix in the 4 to 5 cups of flour and knead dough. Set to rise until double in the bulk (1 ½ to 2 hours). Punch down and let rise again for 45 minutes.
Divide dough into 9 pieces for 3 braids. Shape braids on greased baking sheet. Let rise 30 minutes. Brush with egg beaten with a little water, sprinkle with pearl sugar and chopped almonds.
Bake at 350 degrees for 25 to 30 minutes. Or bake plan and frost with powdered sugar icing and decorate with chopped nuts and maraschino cherries.
